These cream-filled chocolate cupcakes are a delightful twist on the classic Boston Cream Pie. They feature soft vanilla cupcakes filled with smooth vanilla pudding and topped with a rich chocolate ganache. Perfect for any gathering or when I want a little indulgence, these cupcakes impress with their flavor and style. Cream-Filled Chocolate Cupcakes

Why I Love This Recipe

I adore this recipe because it combines the comforting flavors of vanilla and chocolate in a convenient, handheld treat. The moist vanilla cupcakes paired with the creamy pudding center and glossy chocolate topping create a harmonious blend of textures and tastes. It’s a crowd-pleaser that’s surprisingly easy to make.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour: 1 cup
Baking powder: 1 teaspoon
Salt: 1/4 teaspoon
Unsalted butter: 1/2 cup, softened
Granulated sugar: 1/2 cup
Large eggs: 2
Vanilla extract: 1 teaspoon
Milk: 1/2 cup
Vanilla pudding: 2 cups
Heavy cream: 1 cup
Semi-sweet chocolate chips: 1 cup

Directions

Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared muffin cups.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
Once cooled, use a small knife to cut out a small hole in the center of each cupcake. Fill each hole with vanilla pudding.
In a small saucepan, heat the heavy cream until it begins to simmer. Remove from heat and pour over the chocolate chips in a bowl. Let sit for 5 minutes, then stir until smooth.
Spoon the chocolate ganache over each cupcake, allowing it to set before serving.

Servings and Timing

Servings: 12 cupcakes
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Variations

Flavor Twist: I sometimes add a teaspoon of espresso powder to the batter for a mocha flavor.
Fruit Filling: Replacing the vanilla pudding with raspberry jam gives a fruity surprise.
Nutty Delight: Sprinkling chopped nuts over the ganache adds a crunchy texture.

Storage and Reheating

I store these cupcakes in an airtight container in the refrigerator for up to 3 days. Before serving, I let them come to room temperature to enjoy the best texture and flavor. Reheating isn’t necessary, but if I prefer a warm cupcake, a quick 10-second zap in the microwave does the trick.

FAQs

How do I prevent the cupcakes from becoming soggy?

Ensure the cupcakes are completely cooled before filling them with pudding. Also, store them in an airtight container to maintain freshness.

Can I use store-bought pudding?

Yes, using store-bought vanilla pudding is a convenient option. Just make sure it’s thick enough to hold its shape inside the cupcake.

How can I make the ganache shinier?

Using high-quality chocolate with at least 60% cocoa content can result in a glossier ganache.

Can I freeze these cupcakes?

I can freeze the unfilled cupcakes for up to a month. However, I recommend filling and topping them after thawing for the best texture.

What can I use instead of chocolate chips for the ganache?

Chopped semi-sweet chocolate bars work well as a substitute for chocolate chips in the ganache.

Conclusion

These cream-filled chocolate cupcakes are a delightful treat that combines the classic flavors of vanilla and chocolate in a convenient form. Whether for a special occasion or a simple indulgence, I find them to be a surefire hit.